JAMES OLIVER`S Bolognese Video:

We`re gonna make a family-friendly r____________( potrawka)

It`s e______________________( oszczędny)
It`s d_______easy= very easy
a big batch= a big portion
You can store it in the freezer for a ____________day. ( na czarną godzinę)
It`s a good way to s_________extra v_________ into your kids at meal times (przemycić
warzywka)
Right, let`s get c_______________! Get yourself some....=Prepare....
Grab the s______________( łodyżkę) and pull it off
W__________ it up= turn the hob up, w________it up onto the full-w_______ ( podkręć na full)
m_______________beef, ( mielony), In it goes!,
If budget is an i________________= If money is the problem
l______________________= soczewica, It`s hard to _________the difference
Keep _________________ for 10 minutes( mieszaj) until we get l____________g__________ meat
Sizzle- skwierczeć,
Be careful=Keep your eyes ____________! Now, it`s bronzing ______. ( nabiera koloru)
Four s__________of celery, cukinia- c________________
It`s been cooking for 20 min _____ __________. (=altogether)
Go in with two h_______________tablespoonfuls ( czubate łyżki ) of ________tomatoes
That`s going to s_______________( gotować na małym ogniu) on a low heat
R__________ragout sauce -solidny, jędrny sos do potrawek
You can b_______ it ______ in the freezer for months
R________________________( przepłucz pok kranem)
The t___________it goes, the q______________it`s going to freeze (Im....tym....)
 The recipe for fluffy flourless pancakes:
“These simple breakfast pancakes can be made without flour – throw the ingredients in
a blender, whiz it up and fry in a pan for breakfast in no time at all ( w oka mgnieniu).
Easy! ”

Ingredients

• 100 g porridge oats (oats- owies),100 g cottage cheese

• 2 large free-range eggs, 1 teaspoon baking powder

• olive oil or unsalted butter , for frying

• 1 avocado , optional,2 large free-range eggs

1. Put the oats, cottage cheese, 2 eggs and the baking powder in a blender and mix/whiz it up
until smooth with a tiny pinch of sea salt, adding a splash of water to loosen if it’s too
thick.
2. Heat a large non-stick frying pan over a medium-high heat with a small splash of oil or a
small knob of butter.
3. Add the batter ( ciasto/mieszanka/papka) to the pan, a large spoonful at a time (you may
need to do this in batches -porcjami), and fry until golden, flipping the pancakes over.
4. Serve topped with sliced avocado, a fried egg and chilli sauce, if you like, or a combination
of your favourite toppings.
 2. Toffee apple tart

This is a fantastic dessert that I love to make for friends and family as they can’t get
enough of it! The combination of toffee and apples is a classic but feel free to try it
with pears, bananas, even strawberries – they’re all absolutely delicious! ”

Ingredients:
•
• SHORTCRUST PASTRY ( kruche ciasto/spód)

• 1 vanilla pod , (optional)(laska wanilii)

• 125 g unsalted butter,100 g icing sugar (lukier)

• 250 g plain flour ( mąka tortowa)

• ½ a lemon,2 large free-range egg yolks ( żółtka z jajek wolnego wybiegu)

• 2 tablespoons cold milk

•FILLING

•2 x 397 g tins of condensed milk , or 2 jars of Merchant Gourmet toffee

•4 medium cooking apples, 2 heaped tablespoons of icing sugar (czubate łyżki)

Procedures:
1. Put the unopened tins of condensed milk in a high-sided pan ( garnek z wysokimi bokami),
covered with water. Bring to the boil ( doprowadzić do wrzenia), then reduce the heat and
simmer (gotować na małym ogniu)for 3 hours with a lid on top. It’s very important to remember
to keep checking the pan, as you don’t want it to boil dry ( aby woda się wygotowała) – otherwise
the tins will explode. It will give you the most amazing toffee. Put the tins to the side and allow to
cool.
2. To make the pastry, score the vanilla pod lengthways (if using), and scape out the seeds –
pozyskać ziarenka (keep the pod for making vanilla sugar).
3. Cream the butter, icing sugar and a small pinch of sea salt together, then rub in the flour (wcierać
). Add the vanilla seeds, finely grate in the lemon zest (zetrzyj skórkę) and add the egg yolks
( żóltko)– you can do all this by hand or in a food processor ( mikser/blender).
4. Pat and gently work the mixture together until you have a ball of dough,( kulę ciasta) then flour it
lightly and roll ( rozwałkować) into a large sausage shape – don’t work the pastry too much
otherwise it will become elastic and chewy, not flaky and short as you want it to be.
5. Wrap the dough in clingfilm/tin foil -folia spożywcza/folia aluminiowa and place in the fridge
to rest for at least 1 hour.
6. Remove it from the fridge, slice it up and line a 28cm tart tin ( tortownica) . Push the slices
together, then tidy up the sides by trimming off any excess. ( oderwać/odciąć nadmiar). Place the
tart dough into the freezer for 1 hour.
7. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15
minutes, until lightly golden. Remove from the oven and allow to cool slightly.
8. Peel and quarter the apples and remove the cores (ogryzki), then finely slice and toss in/dunk in-
wrzuć the icing sugar.
9. Spread the caramel from both tins over the pastry case. Place the apples on top and pour any
remaining juices over.
10.Bake at the bottom of the oven for 40 minutes, to give you a crispy base and bubbling toffee over
the apples. Serve with yoghurt or vanilla ice cream. Beautiful!